Gazpacho with smoked croutons

We paired the “Gazpacho with smoked croutons” with our Corvè – Corvina Verona Igp – Ca’ de’ Rocchi, a wine with a bright red colour and an aroma of ripe red fruit, particularly cherry, spicy hints and slight note of cocoa.

The recipe was created by Chef Vanessa LorenzettiLa Sanamente Cucina Naturale.



  • 800 g ripe plum tomatoes
  • 200 g stale bread
  • ½ clove of garlic
  • 100 ml water
  • Extra-virgin olive oil to taste
  • Fine salt to taste
  • Black pepper or chilli pepper to taste
  • Harissa (optional)
  • 1 loaf of semolina bread
  • Smoked paprika



To prepare the salmorejo, start by cutting off the crust from the slices of stale bread 1, then dice them, place them in a bowl to soak in approximately 250 ml of water and set them aside for around half an hour.

In the meantime, peel the tomatoes and dice them.

Put the diced tomatoes, soaked squeezed bread and half the garlic clove 4 in the mixer and blend.

Add around 50 ml of extra-virgin olive oil, salt and pepper and blend well to combine the ingredients: the result must be a thick creamy soup.

Cover with cling film 5 and let the salmorejo rest in the fridge for at least two hours before enjoying it, it must be very cold!

Garnish with croutons, fresh basil and a drizzle of olive oil.

For the croutons:

Slice a loaf of durum wheat semolina bread, brush with oil, heat on a hot grill and dice.

Storage: up to 3 days in the fridge in an airtight container.